Rack of Pork

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Gary in VA

Head Chef
Joined
Mar 15, 2005
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1,411
Location
McGaheysville, Virginia
anyone ever done a Rack of pork on their smoker.. you know.. the loin with the bones still attached. I am thinking of doing some as a second meat for a lady that wants a thanksgiving dinner catered.

I am thinking I would cook them at 250-275 til they hit 145-150 and then slice between the bones.

Or maybe wrap them around into a Crown roast of pork.

any ideas?

Thanks
Gary
 
Raine,

You should have been at Nelsonville last Saturday. Lamb was the special/
extra category. That lamb looks fantastic.
 
Gary
I would do rack of pork using same techniques as the prime rib with a higher finish temp aprox 140. I would use the pit temps you suggested so you get an even finish throughout the roast.
Jim
 
I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.

While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.

I use a little apple for wood.

I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
 
At Brookside Hill Estate in Brooks, Ga, southwest of Atlanta. Feel free to come on down. We pretty much eat and drink for three days.
 
A rack is the rib section of the loin, bones frenched, chine bone removed. To make it into a crown roast you (or the butcher) splits between the ribs to make fashioning the crown easier, but it's worth doing anyway. A rack:
img_2.jpg
 
K Kruger said:
I do a rack or crown of pork every New Year's. I flavor-brine with a spiced apple juice mix, rub with a paste of garlic and herbes de Provence, start at as high a heat as I can get then immediately let it settle to 325 or so. I pull at 147 and rest it a while well-wrapped.

While the meat is cooking I roast garlic. For sauce I puree the roasted garlic with the rested meat's juices and some heavy cream. This I heat then reduce slightly.

I use a little apple for wood.

I cook for a couple in Ga each New Year's. I first used this approach several years ago and they liked it so much they insist I do the same every year.
Man Kevin... that sounds great. =P~
 
Funny Finney.

I'm not one for buying already-made herb or spice blends but I make an exception for h de P from Penzey's. They make theirs with lavender in the mix--essential in my book. The paste (h de P and garlic) is also very good for ribs on the rotis (a Susan Z suggestion).

Fat people are harder to kidnap.
Now that is funny!
 
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